Cranberry Orange Almond Bread

Hey y’all.

I know. It’s been like a month since my last post. I didn’t mean to let this much time go by, but there’s been a lot going on.

Long story short, we made another move. Not as far as the one before, this time only from Norcal to SoCal.

But moving anywhere is tedious, time consuming and stressful. Then after the move comes the ‘settling in’ period to the new place and location.ย  I meant to set aside some time for blogging during that time, but it didn’t work out that way.

If I’m being perfectly honest, with the way my life and schedule is going to adjust while we we’re here, my blogging and posting might become less frequent. I hope that it doesn’t, but should it come to that I’m still going to aim for doing at least one post a month. Knock on wood.

But anyway, let’s just get to today’s recipe, which is kinda apropos for the subject matter of not having a whole lot of time to get something done, but still wanting/needing for it to be. Quick bread was one of the first things I learned how to bake. It’s a great place to start for someone interested in baking bread who’s still scared of yeast. The reason is written right in the name itself; baking powder and egg takes the place of the leavening agent and cut down on the overall labor and bake time.

Most people’s exposure to quick bread comes through either banana bread or zucchini bread, as those tend to be the most popular. There are endless possibilities to the flavors and ingredients you can use though, some of which I’ve already shared on the blog. Today’s recipe takes one of my favorite flavor combos to bake with in general, and puts it into quick bread.

I was making brinner for us one day and didn’t feel like the added labor of pancakes, waffles or biscuits. I also didn’t have a whole lot of time. My solution was to make a quick bread using some spare ingredients I already had lying around the kitchen.ย  The cranberry and orange of course go together great, but the almond extract is actually my favorite ingredient in this loaf: it gives that subtle but present ‘bakery flavor’ that just can’t be duplicated any other way. The loaf also isn’t too sweet. I took a piece or two, toasted and smeared them with butter. It’s delicious.

It’s quick, it’s easy, it tastes great. What more do you really need to know?

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Cranberry Orange Almond Bread

Recipe Adapted from Taste of Home

Ingredients

  • 3 cups all purpose flour
  • 1/4 cup white sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • zest of 1 orange
  • 1 large egg
  • 1 cup milk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan.

In a large bowl combine the flour, sugar, baking powder and salt. Stir in the dried cranberries and orange zest.

In a small bowl combine the egg with the milk, oil and extracts.

Add the wet ingredients to the dry ones, stirring just until combined.

Pour the batter into the loaf pan. Sprinkle the top with white sugar.

Place on a sheet pan and bake on the middle rack of the oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool in pan for about 10 minutes before turning out to cool completely on a wire rack.

Linking up to Fiesta Friday #292, co-hosted this week by Ai @ Ai Made It For You.

 

15 thoughts on “Cranberry Orange Almond Bread

  1. Pingback: Cranberry Orange Almond Bread โ€” Cooking Is My Sport | My Meals are on Wheels

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